directions

Preheat the oven to 375 degrees F.

Toss the blueberries with 2 teaspoons of the flour, 4 tablespoons of the sugar, the kirsch and the lemon zest. Pour the mixture into a 9 by 12-inch oval baking dish.

Mix the remaining 1 cup flour with 1 tablespoon of the sugar, the baking powder and salt. Cut in the butter until the mixture resembles coarse meal. Stir in 1/2 cup of the milk to make a very soft dough.

Drop the dough by spoonfuls on top of the berry mixture. Dampen your hands with half of the remaining milk and spread out the dough to cover most of the fruit. Brush the top of the dough with the rest of the milk. Sprinkle the surface with the remaining 2 teaspoons sugar.

Bake the cobbler for about 35 minutes, or until it is golden brown and the berries are bubbling. Serve warm with vanilla ice cream.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1892

nutrition information per serving

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

4 reviews

Awesome with wheat-free changes!

I made this recipe using a wheat-free flour blend. I used the same proportions listed in the recipe. My only substitutions were the addition of 1/4 tsp of xanthan gum to the dry mixture and vanilla in place of the kirsch. I used raw sugar to sprinkle on top for a little bit of crunch. I will definitely make this recipe again and also try it with different fruits. The nutrition information is an added bonus making this a nice breakfast alternative for me. Thanks.

HORRIBLE!

YOU try to find something called KIRSCH in the middle of SC....even the bars never heard of it. Called for such a small amount, what diff can it make? It sucked. Too much lemon. who writes these things? Where's the recipe my Gramma used to make?